Moroccan Tagine with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive oil spray2 T extra virgin olive oil2 lbs boneless chicken breast, cut to 1.5 to 2 inch pieces 1 large yellow onion, chopped4 large carrots, chopped5-6 cloves garlic, minced or chopped2 T Ras el Hanout spice blend2 14 oz cans 99% fat free chicken stock1 15 oz can chickpeas (garbanzos), draineddried apricots - 15 whole or 30 halves, chopped1 T honey1/3 - 1/2 cup sliced almonds
Spray dutch oven pot with olive oil spray, then add 2 T extra virgin olive oil. Sear chicken pieces on each side, about 8-10 minutes total. Remove chicken from pan.
In same pan, saute onions, carrots, garlic until starting to soften, about 8 minutes. Add small amount of extra olive oil if needed to prevent sticking or browning. Stir in 2 T Ras el Hanout spices and saute for about 2 minutes more, stirring frequently.
Add chicken stock and apricot pieces and bring to a boil. Add chicken, stir well, then reduce heat to medium-low. Cover and let simmer for 60-90 minutes.
Stir in drained chickpeas, honey, and most of the sliced almonds. Bring to a rapid simmer. If sauce is too thin for your taste, let some liquid evaporate. Serve with remaining sliced almonds sprinkled on top.
Can use chopped fresh cilantro as a garnish if desired.
Serving Size: makes 8 servings with 4 oz chicken each
Number of Servings: 8
Recipe submitted by SparkPeople user PINGPONG6.
In same pan, saute onions, carrots, garlic until starting to soften, about 8 minutes. Add small amount of extra olive oil if needed to prevent sticking or browning. Stir in 2 T Ras el Hanout spices and saute for about 2 minutes more, stirring frequently.
Add chicken stock and apricot pieces and bring to a boil. Add chicken, stir well, then reduce heat to medium-low. Cover and let simmer for 60-90 minutes.
Stir in drained chickpeas, honey, and most of the sliced almonds. Bring to a rapid simmer. If sauce is too thin for your taste, let some liquid evaporate. Serve with remaining sliced almonds sprinkled on top.
Can use chopped fresh cilantro as a garnish if desired.
Serving Size: makes 8 servings with 4 oz chicken each
Number of Servings: 8
Recipe submitted by SparkPeople user PINGPONG6.
Nutritional Info Amount Per Serving
- Calories: 342.9
- Total Fat: 10.2 g
- Cholesterol: 70.2 mg
- Sodium: 552.2 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 5.7 g
- Protein: 32.5 g
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